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Shrimp, broccoli, and carrot stir fry with a bowl of white rice in the background

Easy shrimp stir fry

An easy weeknight shrimp stir fry that is similar to takeout but made with allergy-friendly ingredients.
Course Main Course
Cuisine Chinese
Keyword shrimp stir fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tara Buss


  • 2 tbsp oil of choice olive oil, coconut oil, avocado oil, etc
  • 2 large carrots peeled and sliced thinly on a diagonal
  • 1 head broccoli chopped into small pieces
  • 1 lb shrimp peeled and de-veined
  • 3 green onions sliced in one inch diagonals
  • ½ c. chicken broth
  • 3 tbsp coconut aminos or Tamari or soy sauce
  • 2 tsp cornstarch or arrowroot
  • 3 cloves garlic minced or pressed


  • In a large skillet over medium heat, heat oil and stir fry carrots, broccoli, and green onions for about 5-7 minutes until crisp tender.
  • Pat shrimp dry and add to skillet with vegetables.  Stir fry for a couple more minutes until shrimp is curled and opaque. Take care not to overcook. Add more oil if pan gets too dry.
  • In a measuring cup, whisk together broth, coconut aminos, garlic, and corstarch/arrowroot.
  • Pour sauce mixture over shrimp and vegetables and stir until thickened.  If sauce seems too thick add a bit more broth to thin. Taste and adjust seasonings if needed.
  • Serve over hot rice or cauliflower rice.